Eggs in Roman Red Sauce

A traditional Italian poached egg dish that can be served at any time of the day.

Recipe Ingredients:

1/2 cup chopped onion
1/2 cup sliced mushrooms
1 clove garlic, peeled, chopped
2 tablespoons olive oil
1 pound whole tomatoes, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 large eggs

Cooking Directions:

1. In a deep skillet over medium-low heat sauté onion, mushrooms, and garlic in olive oil. Stir in chopped whole tomatoes, salt, and pepper. Simmer for 20 minutes.
2. Just before serving, crack eggs into the sauce and poach until done.

Makes 2 servings.